Best 3 Chef Johns Pumpkin Pie Recipes
Indulge in the quintessential fall dessert with Chef John's extraordinary Pumpkin Pie recipe. This classic treat is elevated with a combination of fresh pumpkin puree, a symphony of warm spices, and a creamy, velvety filling nestled in a flaky, golden crust. Experience the delightful contrast of the crisp crust and the smooth, luscious filling, bursting with the essence of autumn. This recipe includes variations for a gluten-free crust and a vegan filling, ensuring everyone can savor this timeless delicacy. Additionally, discover Chef John's secrets for making a perfect pie crust, from selecting the right ingredients to achieving the ideal temperature and consistency. Whether you're a seasoned baker or a novice in the kitchen, Chef John's expertise and passion will guide you in creating a homemade pumpkin pie that will steal the show at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CHEF JOHN'S PUMPKIN PIE RECIPE
Can't decide which pumpkin pie recipe to try for Thanksgiving? Then try this perfectly-baked pie with whipped cream and freshly grated nutmeg spice.
Provided by Recipes.net Team
Categories Pies & Pastries
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder. Whisk until thoroughly combined.
- Fit pie crust in a 9-inch pie plate and crimp edges.
- Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 350 degrees F and bake for 30 to 40 minutes, until just set in the middle. A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
- Allow to cool completely before serving. Enjoy!
Nutrition Facts : Carbohydrate 46.52g, Cholesterol 94.91mg, Fat 13.72g, Fiber 2.26g, Protein 6.97g, SaturatedFat 6.25g, ServingSize 8.00, Sodium 333.00mg, Sugar 0.00, UnsaturatedFat 4.97g
CHEF JOHN'S PUMPKIN PIE
After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
- Fit pie crust in a 9-inch pie plate and crimp edges.
- Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 41.9 g, Cholesterol 116.7 mg, Fat 14.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 464.6 mg, Sugar 28.6 g
CHEF JOHN'S PUMPKIN PIE
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
- Fit pie crust in a 9-inch pie plate and crimp edges.
- Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
- Bake in the preheated oven for 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.
- Cook's Note: If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.
Tips:
- Use Fresh Pumpkin: Fresh pumpkin puree provides the best flavor and texture for pumpkin pie. If using canned pumpkin, choose 100% pure pumpkin puree and avoid pumpkin pie filling, which contains added sugars and spices.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense pie crust. Mix the ingredients until just combined, then stop.
- Blind Bake the Pie Crust: Blind baking the pie crust before filling it helps to prevent a soggy bottom. To blind bake, preheat the oven to 350°F (175°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper and continue baking for 5-10 minutes.
- Use a Water Bath: Baking the pumpkin pie in a water bath helps to prevent the pie from cracking and ensures that it cooks evenly. To create a water bath, place the pie dish inside a larger baking dish filled with hot water. The water should come up about halfway up the sides of the pie dish.
- Let the Pie Cool Completely: Allow the pumpkin pie to cool completely before serving. This will help the pie to set and the flavors to develop.
Conclusion:
Chef John's pumpkin pie is a classic fall dessert that is sure to please everyone at your table. With its creamy, flavorful filling and flaky, buttery crust, this pie is the perfect way to celebrate the season. By following these tips, you can make sure that your pumpkin pie turns out perfectly every time.
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